Wine Country Grilled Vegetables Over Soft Polenta

Servings: 4


  • 1/2 cup white wine
  • 3 tbsp. chopped fresh herbs (basil, rosemary, marjoram, thyme)
  • 3/4 tsp. salt
  • 1 clove garlic, minced
  • 6 portabellini mushrooms, quartered
  • 2 zucchini, sliced diagonally 1/2-inch thick
  • 2 yellow squash, sliced diagonally 1/2-inch thick
  • 2 Japanese eggplant, sliced diagonally 1/2-inch thick
  • 1 large orange bell pepper, seeded and cut into strips
  • 1 large red bell pepper, seeded and cut into strips
  • Soft Polenta (recipe follows)
  • Shaved Parmesan cheese


Stir together wine, olive oil, herbs, salt and garlic in a small bowl. Place cut vegetables in a large pan and pour wine mixture over top; let stand for 10 minutes. Remove from marinade with tongs and place on a grill over medium-high heat for 5 to 10 minutes or until lightly charred. Turn frequently to avoid burning.

Return to pan with marinade and keep warm while making polenta. To serve, place polenta on plates and top with grilled vegetables and marinade. Top with shavings of Parmesan cheese.

Soft Polenta: Bring 3 cups chicken or vegetable broth to a boil. Add 3/4 cup dry polenta and 2 tbsp. butter. Reduce heat; cook and stir for 8 to 10 minutes.

Values per serving:
Calories: 500, Total Fat: 22 g
Fiber: 6 g